My second Manchego is air-drying, my first experiments were with Queso Fresco (success!) all this thanks to your great videos, Gavin. i am so glad I've discovered your channel on TH-cam when I started researching about this hobby; you are an excellent teacher and communicator. Still deciding about my next project, so many to try! Probably it will be Gouda, or Havarti, or caerphilly...or...? Thank you for helping me on this new adventure Gavin!
Dear Mr Webber, First I would like to thank you for these wunderfull and inspiring Videos. Like i once read here "The Joy of painting for Cheesemakers" :) I made this Manchego for two weeks now. I have them in my cellar, on a mat in a plastic box, the lid not completely closed. At 12°C. I have some questions though: Its starting to build some mold... How do i know whats good and what isnt? What do i wipe of with the brine-solution? Is it nescesary to do so? When yes, do i have to oil again after that? I´m looking foreward to your opinion/advice! Best regards from a dutchman living in germany, making spanisch cheese taught by an australien... Isnt this world a beautifull place? :)
Thanks for your kind words Bas. Firstly, just use a simple brine (1 cup cooled boiled water plus 2 teaspoons salt) and wipe over the cheese to get rid of the mould. You need to do this to ensure the cheese forms a rind and not a mouldy one. After about a week, you can then oil it every 2 weeks. You may still find white and blue mould on it, but just brush it off and then oil again. Keep doing that until mature. It will be amazing!
I made it yesterday my second time. The first I let it ripe for 2 months and it tasted very very Good, but not like the original, it tasted like a mixture of Parmesan and Grana padano. However, Very delicious. I cut it in shards and ate it with olive oil from my aunt in italy, garlic, Chili and homemade white bread. So unbelieveable delicious. 👌
You are our rainbow, Gav. And you know what? Australian rainbows are the BEST rainbows. Not trying to sound cheesy 😉 but we NEED you. When our heads are heating up, you coom 😎 us off. We literally NEED Gavin Webber. Don't you EVER forget that. 💗
Cause people are ALWAYS here to piss us off. Always. Ohhhh. . .I was going to say when YOUR head is hot, JUST LISTEN TO YOURSELF, GAVIN WEBBER! But I forgot. . .so I will not. 😬
Keep it up. Your youtube videos are my cheese bible! I have made a few now and they all have turned out really good (except for the ones I am still waiting on to finish aging).
Cactus Makeshop No probs Cactus. I have uploaded a new one this week about Leicester style cheese. There will be a new blue cheese video in a couple of weeks.
Thank you for sharing Mr. Webber. Except for a few Mozzarellas I made after receiving a basic cheese kit as a Christmas gift 2 years past I am brand new to this, and your tutorials inspired me to go beyond mozzarella and buy some equipment and try other cheeses! As I write this have wheels of your Farmhouse Cheddar, Emmentaler, and Camembert aging in my cave , as well as a block of Feta brining in the fridge, and some balls of your Mozzarella that I had to snatch away from the wife and kids before they scarfed it all immediately after the making last night. You make them all look so easy, I thought why not. As a small token of my thanks for your hard work, I purchased your e book, Keep Calm and Make Cheese, and I urge anyone who watches your tutorials to do the same. I was entranced by a cheese called Caciocavallo in the markets during a recent visit to Italy. When I saw it I had no idea what it was, except that it was a cheese and absolutely lovely to look at! It is virtually unknown here in the states. I am itching to give it a try, and was wondering if you have interest in trying it yourself. It would give me more confidence if I had your recipe. I wish I had gotten the opportunity to sample it while in Italy. Guess I'll have to try to make it myself. :)
John Burkett Thanks John, appreciate the feedback and kind words. Did you enjoy the book and was it valuable? I have been doing a bit of research about Caciocavallo, and found a recipe here; www.cheesemaking.com/Caciocavallo2.html It looks like it would take an entire day to make this cheese, but who knows, I may try it in the future.
Yes, sir, I love the book and it is well written and valuable. Everyone who watches your free tutorials should purchase one as a token of thanks. I found the same recipe as you for Caciocavallo, and made it (yes, it does take a whole day) and as you folks down under would say, I mucked it up and it ended in the rubbish. I believe I did not wait long enough for the curds to acidify and it didn't stretch, it just broke. Being the stubborn man I am, I will try again as I gain confidence in the craft. I have your manchego, cotswald, Kommjinkass, Farmhouse Cheddar, and Emmentaller aging in the cheese fridge.
Hi Gav, I made this one today, looked great when it came out of the special Manchego mould! Just wondering, do you put the cheese into a ripening box or does the oil mean that that’s not necessary?
Hi , thanks for all the great videos ! I have a question regarding your Manchego , Parmesan and Romano... can all of those hard cheese be made with raw milk? I have really fat organic jersey milk. Also if using raw milk do I need to add the calcium chlorite? Again thank you
Should one try to replicate the fat content 7.4% vs 3.7% of the sheep milk? I’ll be a total beginner, lots of brewing/cooking experience, biology, science knowledge etc..I unknowingly seem to gravitate to sheep milk cheeses..love pecorino and Manchego. Have sourced raw cow milk, possibly also raw goat. Waiting for my supplies to arrive..really enjoy your videos!
Hi Gavin, first thing first i would like to say thank you for all of you video! they are truly inspirational! I’m trying to make manchego… but I don’t have m030 mesophilic culture, can i use something else instead?
This looks amazing! I've followed your recipes for cheddar, gouda and I've got a semi-successful emmental drying as we speak... My mould is smaller than yours and 4 litres is all I can manage - do I cut drying and aging times in half, as well as all the ingredients?
Hello I did tried this recipe but it doesn’t taste like Manchego. I think I made a mistake with one or more of the ingredients because it is a little bitter in the after taste. I would like to send you a picture but I don’t know how. I’ll send it later if I figure a way to do it.
Hi Gavin... Kitty from Dubai... I did yesterday my first gouda! Looking forward to trying the manchego one... One question what is your favorite mold? Kadova? Lauder? Thanks again I am learning so much from you.... X
Hi Gavin, if I wanted to make this with 16 L of milk, would I then just double all the ingredients? I'm not sure if I'd have to use 2 teaspoons CaChl. It sounds like a lot to add?
Hi Gavin. Thank you for sharing all this knowledge and experience with the rest of us. I followed your manchego recipe but using ewe milk and it turned out visually all right. it's now brining and i hope to then air dry it and oil coat it. Should I have changed something in the recipe to adjust for the milk change? thanks again.
@@GavinWebber thank you so much for taking the time to reply so quickly. mind you, the milk was raw and i pasteurized it. i used 8 liters for manchego yesterday and the remaining 8 for a pecorino today as we speak. the clean break is taking forever as well. i suppose we're late in the season. also if i may, i would like to ask you about calcium chloride. when you mention, for example, 1/4tsp of it in your recipe, do you refer to the 30% solution? or to a 1/4tsp of the granulated dry stuff? thanks a million and greetings from far far away in lebanon.
That's a good sign then : ) greetings from Spain, we have some interesting cheese here, manchego is delicious, though the sheep milk is quite important i'd say. Great channel Gavin, subscribed. Best wishes.
wow...I made this without the lipase years ago,....no particularly stinky at all.....but this time I added the lipase, and wow....pungent much?! I reckon perhaps the lipase amount will have to be reduced....most recipes call for a maximum of 1/8 of a teaspoon in 10 litres....I'll hold back my judgement until the taste test though 🤓
the calcium chloride is what you add if you use store bought milk? I'm wanting to try to make some cheese, just wanting to make sure I'm understanding the process completely beforehand
+Lkbjazz433 Cheers! Will be making some more Camembert soon, so will shoot the follow-up vid in the next week or so. I can only get my hands on pasteurized milk, however I can get it unhomogenised which really produces a great curd and final product.
Sweet! Good to kno too, lucky in new york I can get raw milk buy only strait from the farm. Lookin forward to see the final product, do you do any washed rinds?
traditional manchego cheese is made with sheep milk, manchega breed if possible. pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/manchego.htm
Lipase is very difficult to get in Germany too. I Heard That if you use sheeps milk like the original manchego, lipase is Not necessary. I heard it, if it‘s true, I‘m Not Sure.
Dear Manchegoinstructor :) Thanx for the instant help! Guess what? i got rid of the mold. However, when i wanted to oil them again this morning, i saw the both spanisch guys have got some cracks in the rind :( I suppose i kept them to dry after the washing? They smell great! What do you mean? Oil them anyway and leave them, or seal/wax them? or both? Thanx for the support! Greetings from Germany
Hey Bas, it sounds like the humidity is not high enough if there are cracks in the rind. Maybe wax this cheese to prevent it from drying out any further.
I made two Manchego. The one I vac packed other one is covered with olive oil to see the different rind. Just wondered if the natural rind edible. Also to make it different one with lipase and the other without.
Hi Gavin. I want to make this manchego and thinking of using Choozit ALP because neither of my mesophilic and thermophilic cultures doesn't have Lb. helveticus. This ALP has both mesophilic and thermophilic culture with Lb. helveticus. if I use it do I need 1/8 teaspoon?
Very difficult doing this "stir for 30mins", or raise temp at x degrees per min over xxmins. Stirring something for half an hour not my idea of fun. Need to mechanise!
My second Manchego is air-drying, my first experiments were with Queso Fresco (success!) all this thanks to your great videos, Gavin. i am so glad I've discovered your channel on TH-cam when I started researching about this hobby; you are an excellent teacher and communicator. Still deciding about my next project, so many to try! Probably it will be Gouda, or Havarti, or caerphilly...or...?
Thank you for helping me on this new adventure Gavin!
Had a really nice manchego recently so I'm going to give this one a go this week.
Also, I would halve the amount of Lipase in this recipe. It was too strong if I remember correctly.
@@GavinWebber thanks Gavin
I used raw cows milk and skipped the lipase altogether. Hope it'll still be a decent cheese.
Dear Mr Webber, First I would like to thank you for these wunderfull and inspiring Videos. Like i once read here "The Joy of painting for Cheesemakers" :)
I made this Manchego for two weeks now. I have them in my cellar, on a mat in a plastic box, the lid not completely closed. At 12°C. I have some questions though:
Its starting to build some mold... How do i know whats good and what isnt? What do i wipe of with the brine-solution? Is it nescesary to do so? When yes, do i have to oil again after that?
I´m looking foreward to your opinion/advice!
Best regards from a dutchman living in germany, making spanisch cheese taught by an australien... Isnt this world a beautifull place? :)
Thanks for your kind words Bas. Firstly, just use a simple brine (1 cup cooled boiled water plus 2 teaspoons salt) and wipe over the cheese to get rid of the mould. You need to do this to ensure the cheese forms a rind and not a mouldy one. After about a week, you can then oil it every 2 weeks. You may still find white and blue mould on it, but just brush it off and then oil again. Keep doing that until mature. It will be amazing!
I made it yesterday my second time. The first I let it ripe for 2 months and it tasted very very Good, but not like the original, it tasted like a mixture of Parmesan and Grana padano. However, Very delicious. I cut it in shards and ate it with olive oil from my aunt in italy, garlic, Chili and homemade white bread. So unbelieveable delicious. 👌
You are our rainbow, Gav. And you know what? Australian rainbows are the BEST rainbows. Not trying to sound cheesy 😉 but we NEED you. When our heads are heating up, you coom 😎 us off. We literally NEED Gavin Webber. Don't you EVER forget that. 💗
Cause people are ALWAYS here to piss us off. Always. Ohhhh. . .I was going to say when YOUR head is hot, JUST LISTEN TO YOURSELF, GAVIN WEBBER! But I forgot. . .so I will not. 😬
Perfect with spinach in some croquetas!
Keep it up. Your youtube videos are my cheese bible! I have made a few now and they all have turned out really good (except for the ones I am still waiting on to finish aging).
+Cire Lazaroski Thanks for the encouragement Cire! I have few more videos in the pipeline which are taking a while to make.
Was the bowl you used to brine the cheese in a lettuce keeper? It reminded me of one my mom had. You have a nice shop, I wish you delivered to the US.
Your content is like The Joy of Painting, but 15 times better.
+Theo Milstein thank you 😊
Hey Gavin, great to see some new cheese videos! Cheers! --Chris.
Cactus Makeshop No probs Cactus. I have uploaded a new one this week about Leicester style cheese. There will be a new blue cheese video in a couple of weeks.
It is fresh goat milk, I have tried several times and I have purchased a better quality cloth. I think I have rectified it. Thanks
Debbie Mcmahon Pretty sure it’s supposed to be sheeps milk.
I havent seen this video to the end, but i have seen a lot so far, and one thing i miss, is the weight of the finished cheeses 😊
Thank you for sharing Mr. Webber. Except for a few Mozzarellas I made after receiving a basic cheese kit as a Christmas gift 2 years past I am brand new to this, and your tutorials inspired me to go beyond mozzarella and buy some equipment and try other cheeses! As I write this have wheels of your Farmhouse Cheddar, Emmentaler, and Camembert aging in my cave , as well as a block of Feta brining in the fridge, and some balls of your Mozzarella that I had to snatch away from the wife and kids before they scarfed it all immediately after the making last night. You make them all look so easy, I thought why not. As a small token of my thanks for your hard work, I purchased your e book, Keep Calm and Make Cheese, and I urge anyone who watches your tutorials to do the same.
I was entranced by a cheese called Caciocavallo in the markets during a recent visit to Italy. When I saw it I had no idea what it was, except that it was a cheese and absolutely lovely to look at! It is virtually unknown here in the states. I am itching to give it a try, and was wondering if you have interest in trying it yourself. It would give me more confidence if I had your recipe. I wish I had gotten the opportunity to sample it while in Italy. Guess I'll have to try to make it myself. :)
John Burkett Thanks John, appreciate the feedback and kind words. Did you enjoy the book and was it valuable?
I have been doing a bit of research about Caciocavallo, and found a recipe here; www.cheesemaking.com/Caciocavallo2.html
It looks like it would take an entire day to make this cheese, but who knows, I may try it in the future.
Yes, sir, I love the book and it is well written and valuable. Everyone who watches your free tutorials should purchase one as a token of thanks. I found the same recipe as you for Caciocavallo, and made it (yes, it does take a whole day) and as you folks down under would say, I mucked it up and it ended in the rubbish. I believe I did not wait long enough for the curds to acidify and it didn't stretch, it just broke. Being the stubborn man I am, I will try again as I gain confidence in the craft. I have your manchego, cotswald, Kommjinkass, Farmhouse Cheddar, and Emmentaller aging in the cheese fridge.
Hi Gav, I made this one today, looked great when it came out of the special Manchego mould! Just wondering, do you put the cheese into a ripening box or does the oil mean that that’s not necessary?
Hi , thanks for all the great videos ! I have a question regarding your Manchego , Parmesan and Romano... can all of those hard cheese be made with raw milk? I have really fat organic jersey milk. Also if using raw milk do I need to add the calcium chlorite? Again thank you
Should one try to replicate the fat content 7.4% vs 3.7% of the sheep milk? I’ll be a total beginner, lots of brewing/cooking experience, biology, science knowledge etc..I unknowingly seem to gravitate to sheep milk cheeses..love pecorino and Manchego. Have sourced raw cow milk, possibly also raw goat. Waiting for my supplies to arrive..really enjoy your videos!
If you're after the authentic flavour, only use sheeps milk. The cow's milk version is a poor imitation.
If it isn’t made with sheep’s milk, it isn’t real Manchego cheese.
Hii Gavin, loveeee your videos!!!
I would like to know if I can vacuum seal this cheese after drying. If so, do I still need the olive oil? Thanks!!
Hi Gavin, first thing first i would like to say thank you for all of you video! they are truly inspirational! I’m trying to make manchego… but I don’t have m030 mesophilic culture, can i use something else instead?
This looks amazing! I've followed your recipes for cheddar, gouda and I've got a semi-successful emmental drying as we speak... My mould is smaller than yours and 4 litres is all I can manage - do I cut drying and aging times in half, as well as all the ingredients?
Yes you can!
Hello I did tried this recipe but it doesn’t taste like Manchego. I think I made a mistake with one or more of the ingredients because it is a little bitter in the after taste. I would like to send you a picture but I don’t know how. I’ll send it later if I figure a way to do it.
Hello Gavin just wanted to check with you, you just oiled it once in the maturing state?
do you have a book of recipes?
Hi Gavin... Kitty from Dubai... I did yesterday my first gouda! Looking forward to trying the manchego one... One question what is your favorite mold? Kadova? Lauder? Thanks again I am learning so much from you.... X
My favourite mould is this Australian made one; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/
Hi Gavin, if I wanted to make this with 16 L of milk, would I then just double all the ingredients? I'm not sure if I'd have to use 2 teaspoons CaChl. It sounds like a lot to add?
Hi Gavin. Thank you for sharing all this knowledge and experience with the rest of us. I followed your manchego recipe but using ewe milk and it turned out visually all right. it's now brining and i hope to then air dry it and oil coat it. Should I have changed something in the recipe to adjust for the milk change? thanks again.
Yes, you could have left out the lipase. Ewes milk naturally more than cows milk
@@GavinWebber thank you so much for taking the time to reply so quickly. mind you, the milk was raw and i pasteurized it. i used 8 liters for manchego yesterday and the remaining 8 for a pecorino today as we speak. the clean break is taking forever as well. i suppose we're late in the season. also if i may, i would like to ask you about calcium chloride. when you mention, for example, 1/4tsp of it in your recipe, do you refer to the 30% solution? or to a 1/4tsp of the granulated dry stuff? thanks a million and greetings from far far away in lebanon.
Could you make it with sheep milk like this or do you need different ingredients for that?
There was no Manchego taste test video?
Unfortunately, no. We ate most of it before it dawned on me to create a taste test vid. Sorry
That's a good sign then : ) greetings from Spain, we have some interesting cheese here, manchego is delicious, though the sheep milk is quite important i'd say. Great channel Gavin, subscribed. Best wishes.
i've learnt a lot from you,thanks for your great videos..i have a question about calcium chloride,i use unhomoginesed milk..do i still need it?
+şenay urul Some don't, I do but only because my milk supply varies too much.
How are you. You are great master caven
Thank you. God be with you.
Love all the videos! Seriously cool stuff! Do you have one showing your cheese fridge/cave?
Yes, here is a video I made a while ago; th-cam.com/video/iP_ghSEokU4/w-d-xo.html
Saweet! Thanks!
Gavin, how important is the cheese mold in the process of making manchego? I don’t have one with ridges - do you think it makes a big difference?
No, not really. Mainly because this cheese is not made with ewes milk as real manchego is and is not the AOC cheese.
How'd it turn out?
wow...I made this without the lipase years ago,....no particularly stinky at all.....but this time I added the lipase, and wow....pungent much?! I reckon perhaps the lipase amount will have to be reduced....most recipes call for a maximum of 1/8 of a teaspoon in 10 litres....I'll hold back my judgement until the taste test though 🤓
the calcium chloride is what you add if you use store bought milk? I'm wanting to try to make some cheese, just wanting to make sure I'm understanding the process completely beforehand
+Christy Hutchinson yes CaCl is only for homogenised milk.
Greetings from Thailand. When brineing a cheese, after you have finished, can the brine be kept to be re used?
Yes, over and over. th-cam.com/video/QvbWjVz2hdI/w-d-xo.html
Great vids man! Waiting for the follow up of your camembert. Do u use unpasteurized milk?
+Lkbjazz433 Cheers! Will be making some more Camembert soon, so will shoot the follow-up vid in the next week or so. I can only get my hands on pasteurized milk, however I can get it unhomogenised which really produces a great curd and final product.
Sweet! Good to kno too, lucky in new york I can get raw milk buy only strait from the farm. Lookin forward to see the final product, do you do any washed rinds?
So the milk you should use is like right out of the cow? Is whole milk equal to full cream milk?
traditional manchego cheese is made with sheep milk, manchega breed if possible.
pagina.jccm.es/agricul/paginas/comercial-industrial/consejos_new/manchego.htm
Where they sell lipase in mexico i cant find. What can subtitute?
Lipase is very difficult to get in Germany too. I Heard That if you use sheeps milk like the original manchego, lipase is Not necessary. I heard it, if it‘s true, I‘m Not Sure.
Do you recommend using a mild or strong lipase for this cheese?
I made it with sharp lipase and it was wayyyyy too sharp.
Good👌
you sir have a subscriber! :D
Thank you!
@@GavinWebber FUCK YOU lol°¶°¬
Dear Manchegoinstructor :)
Thanx for the instant help! Guess what? i got rid of the mold. However, when i wanted to oil them again this morning, i saw the both spanisch guys have got some cracks in the rind :( I suppose i kept them to dry after the washing? They smell great!
What do you mean? Oil them anyway and leave them, or seal/wax them? or both?
Thanx for the support! Greetings from Germany
Hey Bas, it sounds like the humidity is not high enough if there are cracks in the rind. Maybe wax this cheese to prevent it from drying out any further.
Hello! At what humidity do you age this cheese?
about 80-85% RH
I doubt its the original recipe, manchego hasnt got that colour, plus manchego generally uses sheep milk
You are correct. It has been adapted for cows milk
@@GavinWebber oh
I have a quick question, is the rind of this cheese edible?
Yes, it was only about 3mm thick.
I made two Manchego. The one I vac packed other one is covered with olive oil to see the different rind.
Just wondered if the natural rind edible. Also to make it different one with lipase and the other without.
do you eat a lot of cheese?
is cheese healthy?
Flesh Everything in moderation. We eat it sparingly and savour every bite!
How can we doing cashcaval
I already have a Cacciocavalo video which is the same as Cashcaval
My cheese is bitter what can be the reason for this?
tank44441 Many factors can cause it, but the main one is too much acid development or cutting the curd too small.
Dutch press vs spring press?
Not much difference, except you have to retighten the spring press every few hours to keep the pressure up.
Where can I find sheep milk?
At a sheep dairy?
@@GavinWebber never seen one in my country (which is Spain, believe it or not...)
Can i do this with sheeps milk?
Yes, definitely
@@GavinWebber i finally found some ewes milk.can you recommend a cheese that i can make that doesn't need to much maturing ?
Ossau-Iraty
¿Tipo manchego? ¿Lo dices en serio?
😢
Hi Gavin. I want to make this manchego and thinking of using Choozit ALP because neither of my mesophilic and thermophilic cultures doesn't have Lb. helveticus. This ALP has both mesophilic and thermophilic culture with Lb. helveticus. if I use it do I need 1/8 teaspoon?
Yes, that would be suitable. I think that the recommended dose for 10L is about 1/8 teaspoon. You are going to have to experiment.
So why does he have an Aussie accent ?
Because I’m Australian
My cloth sticks to my cheese, why?
+Debbie Mcmahon The curds have not been cooked enough, or the milk is of poor quality, or not enough rennet has been added.
Another one with no taste test?
Unfortunately not
@@GavinWebber Going to make cheese tomorrow. Deciding between Manchego and Grana Padano (Cheese and Desist). Which one would you do?
@@expatinthailand9824 Grana Padano, is a much better cheese.
@@GavinWebber Thanks. I will make Cheese and Desist. 😀
@@GavinWebber Thanks for the reply. Cheese and Desist it is.
Very difficult doing this "stir for 30mins", or raise temp at x degrees per min over xxmins. Stirring something for half an hour not my idea of fun. Need to mechanise!